1½ cups cashew butter
⅓ cup chopped pecans
⅓ cup shredded unsweetened coconut
3-4 T maple syrup
1 tsp cinnamon
1 tsp vanilla extract
Pinch sea salt
⅓ cup chocolate chips

Read more at http://mywholefoodlife.com/2015/11/01/coconut-pecan-cookies/#yoWkaBklZeAd3kLR.99

1 ½ cups cashew butter 3 -4 T maple syrup 1 tsp cinnamon 1 tsp vanilla extract

Preheat oven to 350.
In a food processor, combine the cashew butter and maple syrup. Add the remaining ingredients and pulse until everything is mixed well.
Use a cookie scoop to drop cookies onto a lined baking sheet.
Bake for 10 minutes.
Let cool before transferring to an airtight container.
These should last a couple weeks in the fridge and you can also freeze them for up to 6 months. Enjoy!

Read more at http://mywholefoodlife.com/2015/11/01/coconut-pecan-cookies/#yoWkaBklZeAd3kLR.99